This recipe for Cranberry Glazed Chili Chicken Wings has only three main ingredients! These oven-broiled wings are sweet and sticky with a little heat from chili sauce. Fun finger food for holiday parties!

❤️ Why you'll love this recipe
- These Cranberry Glazed Chili Chicken Wings are decked out in holiday colours. They’re sweet with a bit of a kick–just the way I like chicken wings. Best of all, they’re easy to whip up at the last minute.
- This gorgeous ruby-red cranberry glaze has only three ingredients: fresh cranberries, Thai sweet chili sauce and green onions (scallions).
- Broil the wings while you simmer the sauce, strain it to remove the cranberry pulp, reduce the sauce to a glaze, brush on the wings and broil for a few more minutes. That’s it!
- Easy, homemade, and a festive colour as well!
Jump to:
Party time means appy time, and these Cranberry Glazed Chili Chicken Wings should be on the menu for your next holiday gathering.
🛒 Ingredients
You'll find a complete list of ingredients in the recipe card below. Here are a few helpful notes.
- chicken wings, split into wingettes and drumettes
- cranberries fresh (or frozen and thawed)
- sweet chili sauce
- green onions (scallions) sliced. You'll use half in the glaze and half to garnish the wings once they're cooked.
🔪How to make the best Cranberry Chicken Wings
Preheat the broiler. Toss the split chicken wings in oil and sprinkle with salt and pepper.
Broil about 4 inches from the element for about 10 - 12 minutes, or until the wings are crispy and beginning to brown. Remove from the oven and flip the wings over. Broil the other side for about 8 minutes.
While the chicken wings are broiling, put the cranberries (fresh or frozen) into a food processor and pulse until finely chopped.
In a large skillet, combine the chopped cranberries, chili sauce, water and half of the onions. Bring just to the boiling point, then reduce the heat and simmer until the sauce has thickened. If you boil cranberries too long, they will become bitter.
Remove from the heat and strain the sauce through a sieve into a medium bowl, pressing to release as much liquid as possible.
Return the liquid to the skillet and simmer until the sauce has reduced and become a thick and shiny glaze.
Toss the wings in the glaze. Return to a baking sheet and broil once again, for 3 - 5 minutes, watching carefully to avoid burning.
Garnish with the remaining chopped scallions and serve hot with lots of napkins!
🍳 Equipment
👍🏼 Time-Saving Tip
Prepare the cranberry glaze in advance. Chill or freeze, then all you'll have to do is broil the wings. Consider doubling the glaze recipe and freezing half for another meal.
🥶 Storage and Freezing Instructions
Refrigerate leftover cranberry chicken wings promptly. Reheat them at 350°F. for 15 to 20 minutes until heated through.
These wings freeze well! Make-ahead for an appetizer night or a quick dinner. Store them in an airtight container with a sheet of parchment paper between layers. They'll last for up to 3 months or more.
🗒 More chicken recipes
📖 Recipe
Cranberry Glazed Chili Chicken Wings
Ingredients
- 2 lbs chicken wings split
- 1 tablespoon oil
- salt and pepper
- 8 oz cranberries, fresh (or frozen and thawed)
- ½ cup sweet chili sauce
- ½ cups water
- 4 green onions (scallions) chopped
Instructions
- Preheat the broiler. Toss the split chicken wings in oil and sprinkle with salt and pepper.
- Broil about 4 inches from the heat until crispy and brown (about 10 -12 min.) Remove from oven and flip the wings over. Broil the other side for about 8 min.
- While wings are broiling, put the cranberries into a food processor and pulse until finely chopped.
- In a large skillet, combine the cranberries, chili sauce, water and 2 of the scallions. Bring to a boil, then reduce the heat and simmer until the sauce has thickened.
- Remove from heat and strain the sauce through a sieve into a medium bowl, pressing to release as much liquid as possible. Return the liquid to the skillet and simmer until the sauce has reduced and become a thick and shiny glaze.
- Toss the wings in the glaze. Return to a baking sheet and broil once again, for 3 - 5 minutes, watching carefully to avoid burning.
- Garnish with the remaining chopped scallions and serve hot.
Notes
Nutrition
This post has been updated with extra information to make it more helpful.
This post was inspired by Food Network's Cranberry Glazed Sticky Chicken Wings.
Christine
Perfectly delicious! My family loved these.
Elaine
Thanks for the 5 stars! Always popular here in the fall and winter months!
Dee
I made these yesterday and we loved them! Not too spicy, just spicy enough. Thanks for a recipe that I'll make again and again!
Flavour & Savour
Hi Dee, You're welcome! I love anything with cranberry at this time of year!
Julia
These wings look marvelous! I have a lot of leftover homemade cranberry sauce from Thanksgiving, so I'm thinking that sauce + Asian chili sauce + chicken wings for the win!
Flavour & Savour
Brilliant, Julia. I can't see any reason why that wouldn't work in this recipe. Great use of leftovers!